christmassy ricotta hotcakes with an orange syrup

This is a fantastic way to use up that last bit of Christmas mince you have lurking around at the bottom of the jar. These hotcakes are light and fluffy and not too sweet even when adding the fruit mince. The ricotta gives them lovely texture, and smothered in the zesty orange syrup, these make a decadent holiday treat.

Recipe:

1 ½ cups flour

1 ½ tsp baking powder

1 cup buttermilk

½ cup milk

3 eggs separated

1 tsp vanilla extract

200gms ricotta

80 – 100ml fruit mince

1 tsp cinnamon

butter to fry the hotcakes

Syrup:

3/4 cup – or the desired quantity of golden syrup (you can use golden or maple syrup or honey)

zest of half a large orange or 1 small (you could also use a clementine)

Whisk the egg whites to stiff peaks and set aside. Place all other ingredient except the ricotta and fruit mince into a bowl and lightly whisk to form a batter. Gently stir the ricotta and fruit mince and then lightly fold through the beaten egg whites. Heat a non stick frying pan and add a knob of butter. Drop tablespoons of batter into the pan, turning them over as the surface starts to bubble (exactly how you make a crumpet). Drain on kitchen paper

To make the sauce heat the syrup or honey and a small pot and add the orange zest, just as it starts to bubble take it off the heat. Allow it to cool slightly (and thicken) and then pour the sauce over the hotcakes and enjoy.

And with that I wish all those celebrating Christmas a very happy one.

Hi Jane-Anne, I hate porn and know you hate the word, but it is a term so widely used in food styling / table top food production I tend to see it as just that, very sexy food. Hope you have had a fabulous Christmas with the family. S x